Pulse the strawberries in a coffee grinder or food processor until the largest pieces are the size of mini chocolate chips.
Preheat the oven to 375°F. Line one large baking sheet with parchment paper.
In a small mixing bowl, combine the strawberries, sorghum flour, millet flour, rice flour, arrowroot powder, vanilla, baking soda, and salt. Stir until the ingredients are well blended together.
In a small bowl, combine the egg replacer and 2 Tbsp water. Stir until there are no clumps. Set aside.
In a medium mixing bowl, cream together the ghee and sugar. Beat for 1 minute.
Stir the rest of the water, egg replacer, and mango puree into the sugar mixture. Beat for 30 seconds.
Add the flour mixture to the sugar mixture. Stir until the flour is mostly moistened.
By hand, roll pieces of dough into evenly sized balls, approximately 1 inch across, and place on the baking sheet. Leave space between the cookies because they will spread out as they bake.
Bake for 13 – 15 minutes, rotating the baking sheet half way through.
Transfer to a cooling rack to cool completely.
Store in an air tight container in the refrigerator.